What is Wagyu Beef?

Wagyu beef are cattle raised in Japan (Kobe beef) and are prized for their high marbling content.

What does that mean?

Wagyu refers to Japanese Beef Cattle: ‘Wa’ meaning Japenese, ‘gyu’ meaning cow.

High marbling refers to intra-muscular fat cells. This is what makes the meat more tender, which makes it so much more flavorful and delicious for cooking and eating. Also making it very popular with gourmet cooks and fine restaurants.

Do i cook it any different?

Wagyu meat is best cooked when you have it at room temperature. Searing your roast before putting it in the slow cooker or oven helps retain the juices. And cooking it rare is best. You do not want to overcook it!

Would you like to have it in your kitchen at a fraction of the price as a restaurant?

More about Wagyu

They were originally used in Japan in agriculture as draft animals. Wagyu cattle were first imported to the United States in 1975, bringing with it what the Japanese have declared ‘a national living treasure’

Health experts have discovered that the mono-saturated to saturated fat ratio is higher in Wagyu than other beef and the saturated fat contained in Wagyu is different. 40% is in a version called stearic acid, which is regarded as having a minimal impact on raising cholesterol levels. These fatty acids aid in protection against high blood pressure, heart disease, arthritis and Alzheimer’s.

Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contains the highest amount of CLA per gram of any food. About 30% more than other beef breeds due to the higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects. Wagyu beef has 300% more monosaturated fat than normal beef and the lowest cholesterol levels of all meats, even lower than fish or chicken and it contains oleic acid which is considered good for your heart.